CN104256308A - Plateau corn flour and preparation method thereof - Google Patents
Plateau corn flour and preparation method thereof Download PDFInfo
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- CN104256308A CN104256308A CN201410493163.8A CN201410493163A CN104256308A CN 104256308 A CN104256308 A CN 104256308A CN 201410493163 A CN201410493163 A CN 201410493163A CN 104256308 A CN104256308 A CN 104256308A
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- flour
- buckwheat
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- highland barley
- naked oats
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- 230000014759 maintenance of location Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 235000019713 millet Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses plateau corn flour and a preparation method thereof, belonging to the technical field of food processing. The plateau corn flour comprises the following components in percentage by mass: 2%-10% of highland barley powder, 3%-15% of hulless oat flour, 2%-10% of buckwheat flour, and the balance being wheat meal, preferably 2% of highland barley powder, 3% of hulless oat flour and 2% of buckwheat flour. The preparation method of the plateau corn flour comprises the following steps: respectively frying highland barley, hulless oat and buckwheat at 100-130 DEG C; drying at 140-160 DEG C, and crushing into powder; adding the highland barley flour, the hulless oat flour and the buckwheat flour to the wheat meal according to the mass percent content; and evenly mixing to obtain the plateau corn flour. The plateau corn flour disclosed by the invention is balanced in nutrition, and unique in flavor, and has relatively high health efficacy, and the content of nutrients such as dietary fibers is obviously superior to that of common wheat meal.
Description
Technical field
The present invention relates to a kind of plateau grain flour, and the preparation method of this flour, belong to food processing technology field.
Background technology
The laudatory title that China have " coarse cereals kingdom ", abounds with the coarse cereals such as corn, buckwheat, oat, millet.Coarse cereals contain abundant nutritional labeling, and special nutrition health-care functions, are more and more subject to the favor of people.Though coarse cereals are direct-edible, often coarse mouthfeel, color and luster is not attractive, and taste is not good enough, is difficult to be accepted by consumers in general, and most of coarse cereals supply animal as animal and fowl fodder, and wasting phenomenon is very serious.If coarse cereals are made powder by modern food processing technology, by itself and the scientific and reasonable collocation of wheat flour, develop the prewired tailored flour of full cereal, this will improve the utilization rate of coarse cereals greatly, expands its range of application.
Summary of the invention
The object of this invention is to provide a kind of plateau grain flour.
Meanwhile, the present invention also provides the preparation method of a kind of plateau grain flour.
In order to realize above object, the technical solution adopted in the present invention is:
A kind of plateau grain flour, be made up of the component of following mass percentage: highland barley flour 2 ~ 10%, naked oats flour 3 ~ 15%, buckwheat 2 ~ 10%, surplus is wheat flour.
Preferably, plateau grain flour, is made up of the component of following mass percentage: highland barley flour 2 ~ 6%, naked oats flour 3 ~ 9%, buckwheat 2 ~ 6%, and surplus is wheat flour.
More have choosing, plateau grain flour, is made up of the component of following mass percentage: highland barley flour 2%, naked oats flour 3%, buckwheat 2%, surplus is wheat flour.
A preparation method for plateau grain flour, comprises the following steps:
(1) by the frying at 100 ~ 130 DEG C respectively of highland barley, naked oats, buckwheat, then toast at 140 ~ 160 DEG C, be ground into powder;
(2) according to mass percentage, highland barley flour, naked oats flour, buckwheat are added in wheat flour, mix and get final product.
In described step (1), the germination percentage of highland barley (Tibet, the place of production), naked oats (Inner Mongol), buckwheat (Inner Mongol) all reaches more than 80%.Get highland barley, naked oats, buckwheat carry out frying, the object of baking makes plateau cereal produce special local flavor, make product (as steamed bun) possess special fragrance and mouthfeel.
In described step (1), the temperature of frying is preferably 120 DEG C, the temperature of baking preferably 150 DEG C.
Mixing operation adopts continuous hybrid technique in described step (2), after namely first three kinds of micro mists being carried out premix according to mass percentage, then adds in wheat flour and mixes.
Beneficial effect of the present invention:
The present invention is with highland barley flour, naked oats flour, buckwheat, wheat flour for raw material preparation plateau grain flour, and balanced in nutrition, unique flavor, the nutrient contents such as dietary fiber are obviously better than common wheat powder, have stronger health-care efficacy.Wherein highland barley has " three high two low " the i.e. feature of high protein, high microsteping, homovitamin and low fat, low sugar, also containing oleic acid, linoleic acid, leukotrienes, d-alpha-tocotrienol and lecithin, cephalin etc., Nicotinic Acid Content is higher than corn 1.7 times, and Soluble Fiber and total fiber content are all higher than other cereal; Naked oats are rich in the nutritional labeling such as protein, fat, amino acid classes complete (being rich in 8 seed amino acids that human body is necessary), aliphatic acid is mainly the unrighted acid favourable to human body such as oleic acid, α-flax dienoic acid, and soluble dietary fiber, mineral matter, vitamin etc., there is reducing blood lipid, control blood sugar, improve the health cares such as constipation; Containing abundant lysine composition in buckwheat protein, the trace element such as iron, manganese, zinc enriches than general cereal, simultaneously containing vitamin E, soluble dietary fiber, nicotinic acid and rutin (rutin) etc., body metabolism can be promoted, have and reduce blood fat and the nutrition health-care functions such as cholesterol, softening blood vessel.
The present invention adopts " the differential temperature method of fractional steps " to heat-treat highland barley, naked oats, buckwheat three kinds of high and cold cereal, first frying is toasted again, join powder by composite, continuous hybrid technique, technique is simple, and the product of making (as steamed bun etc.) can be made to have special fragrance and mouthfeel.
Accompanying drawing explanation
Fig. 1 is plateau cereal steamed bun aspect graph in test example of the present invention;
Fig. 2 is plateau cereal steamed bun TPA test comparison figure in test example.
Detailed description of the invention
Following embodiment is only described in further detail the present invention, but does not form any limitation of the invention.
Embodiment 1
Plateau grain flour in the present embodiment, is made up of the component of following mass percentage: highland barley flour 2%, naked oats flour 3%, buckwheat 2%, and surplus is wheat flour.
The preparation method of plateau grain flour in the present embodiment, comprises the following steps:
(1) by highland barley (Tibet, the place of production), naked oats (Inner Mongol), buckwheat (Inner Mongol) frying at 120 DEG C respectively, then 150 DEG C of bakings, fine powder is ground into;
(2) get highland barley flour, naked oats flour, buckwheat and wheat flour according to mass percentage, first highland barley flour, naked oats flour and buckwheat are mixed, then add in wheat flour, continue to mix and get final product.
Embodiment 2
Plateau grain flour in the present embodiment, is made up of the component of following mass percentage: highland barley flour 4%, naked oats flour 15%, buckwheat 8%, and surplus is wheat flour.
The preparation method of plateau grain flour in the present embodiment, comprises the following steps:
(1) by highland barley (Tibet, the place of production), naked oats (Inner Mongol), buckwheat (Inner Mongol) frying at 100 DEG C respectively, then 140 DEG C of bakings, fine powder is ground into;
(2) get highland barley flour, naked oats flour, buckwheat and wheat flour according to mass percentage, first highland barley flour, naked oats flour and buckwheat are mixed, then add in wheat flour, continue to mix and get final product.
Embodiment 3
Plateau grain flour in the present embodiment, is made up of the component of following mass percentage: highland barley flour 6%, naked oats flour 6%, buckwheat 10%, and surplus is wheat flour.
The preparation method of plateau grain flour in the present embodiment, comprises the following steps:
(1) by highland barley (Tibet, the place of production), naked oats (Inner Mongol), buckwheat (Inner Mongol) frying at 130 DEG C respectively, then 150 DEG C of bakings, fine powder is ground into;
(2) get highland barley flour, naked oats flour, buckwheat and wheat flour according to mass percentage, first highland barley flour, naked oats flour and buckwheat are mixed, then add in wheat flour, continue to mix and get final product.
Embodiment 4
Plateau grain flour in the present embodiment, is made up of the component of following mass percentage: highland barley flour 8%, naked oats flour 9%, buckwheat 6%, and surplus is wheat flour.
The preparation method of plateau grain flour in the present embodiment, comprises the following steps:
(1) by highland barley (Tibet, the place of production), naked oats (Inner Mongol), buckwheat (Inner Mongol) frying at 120 DEG C respectively, then 160 DEG C of bakings, fine powder is ground into;
(2) get highland barley flour, naked oats flour, buckwheat and wheat flour according to mass percentage, first highland barley flour, naked oats flour and buckwheat are mixed, then add in wheat flour, continue to mix and get final product.
Embodiment 5
Plateau grain flour in the present embodiment, is made up of the component of following mass percentage: highland barley flour 10%, naked oats flour 12%, buckwheat 4%, and surplus is wheat flour.
The preparation method of plateau grain flour in the present embodiment, comprises the following steps:
(1) by highland barley (Tibet, the place of production), naked oats (Inner Mongol), buckwheat (Inner Mongol) frying at 120 DEG C respectively, then 160 DEG C of bakings, fine powder is ground into;
(2) get highland barley flour, naked oats flour, buckwheat and wheat flour according to mass percentage, first highland barley flour, naked oats flour and buckwheat are mixed, then add in wheat flour, continue to mix and get final product.
Embodiment 6
Plateau grain flour in the present embodiment, is made up of the component of following mass percentage: highland barley flour 6%, naked oats flour 9%, buckwheat 6%, and surplus is wheat flour.
The preparation method of plateau grain flour in the present embodiment, comprises the following steps:
(1) by highland barley (Tibet, the place of production), naked oats (Inner Mongol), buckwheat (Inner Mongol) frying at 110 DEG C respectively, then 150 DEG C of bakings, fine powder is ground into;
(2) get highland barley flour, naked oats flour, buckwheat and wheat flour according to mass percentage, first highland barley flour, naked oats flour and buckwheat are mixed, then add in wheat flour, continue to mix and get final product.
Embodiment 7
Plateau grain flour in the present embodiment, is made up of the component of following mass percentage: highland barley flour 4%, naked oats flour 6%, buckwheat 4%, and surplus is wheat flour.
The preparation method of plateau grain flour in the present embodiment, comprises the following steps:
(1) by highland barley (Tibet, the place of production), naked oats (Inner Mongol), buckwheat (Inner Mongol) frying at 130 DEG C respectively, then 140 DEG C of bakings, fine powder is ground into;
(2) get highland barley flour, naked oats flour, buckwheat and wheat flour according to mass percentage, first highland barley flour, naked oats flour and buckwheat are mixed, then add in wheat flour, continue to mix and get final product.
Test example
Test method: adopt highland barley, naked oats, buckwheat to be raw material, by single factor experiment, the powder prepared is carried out Steamed Bread test, by detecting the index of steamed bun, determining the addition that each raw material is suitable, then carrying out Orthogonal Experiment and Design, determining that optimal proportion combines.
1. single factor experiment
Highland barley, naked oats, buckwheat carry out frying (120 DEG C), baking (150 DEG C) respectively under uniform temperature condition, and Crushing of Ultrafine is for subsequent use; Highland barley flour adds in wheat flour in the ratio of 2%, 4%, 6%, 8%, 10%, stirs continuously, mixes; Naked oats flour adds in wheat flour in the ratio of 3%, 6%, 9%, 12%, 15%, stirs continuously, mixes; Buckwheat adds in wheat flour in the ratio of 2%, 4%, 6%, 8%, 10%, stirs continuously, mixes; Make steamed bun respectively, determine three kinds of monofactorial optimum addition scopes according to steamed bun sensory evaluation score value.
2. Orthogonal Experiment and Design
According to single factor experiment result, selecting three varying levels, carry out Orthogonal Experiment and Design, the powder prepared is carried out Steamed Bread test, by detecting the index of steamed bun, determining best test combinations.Orthogonal Experiment and Design sees the following form 1.
Table 1 Three factors-levels table
Steamed bun makes and evaluation method:
1. steamed bun preparation method is as follows:
Take the prewired powder of 200g coarse cereals, add warm water (38 DEG C) the about 96mL containing 1g dry ferment, after being mixed into dough with dough mixing machine, rub 3min by hand, make steamed bun shape, in 45 DEG C of insulating boxs, proof 1h, take out to put into and boil and the aluminium steamer drawer being lined with gauze steams 20min (steamed timing).Take out, cover dry gauze cooling 40 ~ 60min.
2. steamed bun evaluation method
1) steamed bun Testing index sees the following form 2.
Table 2 steamed bun Testing index
2) steamed bun specific volume assay method
After the steamed bun cooling 1h steamed, get 1 steamed bun and weigh, be accurate to 0.1g, measure steamed bun volume with steamed bun volume measuring instrument (vegetable seed displacement method), be accurate to 5mL, calculate specific volume.
3) steamed bun sensory evaluation and standards of grading
Steamed bun after measuring is cut into several piece, and taste panel is with 4 ~ 5 people through training and experienced personnel composition, and according to the form below 3 content tastes marking item by item.With the mode of appearance of steamed bun, internal structure, local flavor and general comment are divided into evaluation index, mark, and determine best proportioning.
Table 3 steamed bun standards of grading
4) steamed bun texture characteristic measures
After mixed grain steamed bread steams, cover with wet gauze, after cooling 30min, prolong with special cutting knife the thin slice that center line cuts 15mm, carry out TPA test with Texture instrument.
Texture instrument setting parameter: probe: press disc type is popped one's head in, and action type: TPA operates, trigger force: 5g, data collection rate: 200pps, speed: 1.0mm/s before surveying, surveys medium velocity: 1.0mm/s, rear flank speed: 2.0mm/s, retention time: 5s, measuring distance: 50%.
Result of the test:
1. single factor experiment
Result shows, when highland barley flour, naked oats flour, buckwheat successively according to 2 ~ 6%, 3 ~ 9%, 2 ~ 6% ratio add in wheat flour time, make the sensory evaluation score value of steamed bun higher.
2. orthogonal test
Table 4 plateau cereal steamed bun sensory evaluation scores value table
As can be seen from Fig. 1 and table 4, the sensory evaluation such as color and luster, surface structure, malleable of No. 1 test institute steamed sweet bun is all better than other steamed buns.
The orthogonal experiments of table 5 plateau grain flour
Orthogonal experiments shows, and the sense organ score value of No. 1 test institute steamed sweet bun is the highest, and range analysis also shows, best of breed is A
1b
1c
1, when namely highland barley addition is 2%, naked oats addition is 3%, buckwheat addition is 2%, the steamed bun sensory evaluation that plateau grain flour makes is optimum.
Table 6 plateau cereal steamed bun matter structure result
As can be seen from table 6 and Fig. 2, after adding 2% highland barley flour, 3% naked oats flour and 2% buckwheat, resistance to the chewing property of steamed bun obviously increases, hardness, elasticity and adhesivity are also improved to some extent, illustrate and add after coarse cereal powder, the opaque of dough and tensile property be improved significantly, the hardness of steamed bun increases, mouthfeel is better, more Chewy.
Claims (7)
1. a plateau grain flour, is characterized in that: be made up of the component of following mass percentage: highland barley flour 2 ~ 10%, naked oats flour 3 ~ 15%, buckwheat 2 ~ 10%, and surplus is wheat flour.
2. plateau according to claim 1 grain flour, is characterized in that: be made up of the component of following mass percentage: highland barley flour 2 ~ 6%, naked oats flour 3 ~ 9%, buckwheat 2 ~ 6%, and surplus is wheat flour.
3. plateau according to claim 2 grain flour, is characterized in that: be made up of the component of following mass percentage: highland barley flour 2%, naked oats flour 3%, buckwheat 2%, and surplus is wheat flour.
4. a preparation method for the plateau grain flour as described in any one of claims 1 to 3, is characterized in that: comprise the following steps:
(1) by the frying at 100 ~ 130 DEG C respectively of highland barley, naked oats, buckwheat, then toast at 140 ~ 160 DEG C, be ground into powder;
(2) according to mass percentage, highland barley flour, naked oats flour, buckwheat are added in wheat flour, mix and get final product.
5. the preparation method of plateau according to claim 4 grain flour, is characterized in that: in described step (1), the germination percentage of highland barley, naked oats, buckwheat all reaches more than 80%.
6. the preparation method of plateau according to claim 4 grain flour, is characterized in that: in described step (1), frying temperature is 120 DEG C, and baking temperature is 150 DEG C.
7. the preparation method of plateau according to claim 4 grain flour, it is characterized in that: in described step (2), mixing operation adopts continuous hybrid technique, namely after first three kinds of micro mists being carried out premix according to mass percentage, then add in wheat flour and mix.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108813302A (en) * | 2018-05-18 | 2018-11-16 | 临泉县晴源挂面有限公司 | A kind of pure and fresh tasty and refreshing lipid-loweringing vermicelli flour |
| CN109820137A (en) * | 2019-03-28 | 2019-05-31 | 河北北方学院 | A kind of coarse cereals composite flour of hypoglycemia patient, food and preparation method |
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| CN101129177A (en) * | 2007-07-23 | 2008-02-27 | 卫秋月 | Artificial various grains rice and method of preparing the same |
| CN101181061A (en) * | 2007-12-18 | 2008-05-21 | 高元斌 | Nutrition food and preparation method thereof |
| JP2010081906A (en) * | 2008-10-02 | 2010-04-15 | Sanei Gen Ffi Inc | Method for producing fermented beverage |
| CN101695376A (en) * | 2009-10-14 | 2010-04-21 | 寇开勤 | Health-care food for preventing diabetes |
| CN101810273A (en) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | Barley nutritional powder and processing method thereof |
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Patent Citations (6)
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|---|---|---|---|---|
| CN101028012A (en) * | 2006-03-02 | 2007-09-05 | 王再贺 | Use of enzyme industrial products for high-vegetable-plant-contained food |
| CN101129177A (en) * | 2007-07-23 | 2008-02-27 | 卫秋月 | Artificial various grains rice and method of preparing the same |
| CN101181061A (en) * | 2007-12-18 | 2008-05-21 | 高元斌 | Nutrition food and preparation method thereof |
| JP2010081906A (en) * | 2008-10-02 | 2010-04-15 | Sanei Gen Ffi Inc | Method for producing fermented beverage |
| CN101695376A (en) * | 2009-10-14 | 2010-04-21 | 寇开勤 | Health-care food for preventing diabetes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108813302A (en) * | 2018-05-18 | 2018-11-16 | 临泉县晴源挂面有限公司 | A kind of pure and fresh tasty and refreshing lipid-loweringing vermicelli flour |
| CN109820137A (en) * | 2019-03-28 | 2019-05-31 | 河北北方学院 | A kind of coarse cereals composite flour of hypoglycemia patient, food and preparation method |
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